Part 3/8:
The preparation of egg tarts begins with the dough, which comes in two primary types: soe dough and Yae dough. The soe dough, akin to a pie crust, includes flour, milk, and eggs, whereas the Yae dough is a rich lard-based dough. The careful selection of low gluten and low protein flour is essential to achieve the desired flakiness and crumbly texture.
The use of lard, which has a lower moisture content and a higher melting point than butter, allows for a unique distribution throughout the dough. This process ensures that instead of forming distinct layers, the resulting pastry has a more integrated flaky structure. The addition of milk powder contributes a milky flavor and aids in achieving a beautifully caramelized golden brown finish.